Login to Save Like

Ingredients

• 1 pound baby beets; 1 bunch red and 1 bunch yellow, peeled and trimmed
• 1 pound baby carrots, peeled and trimmed,
• 2 bunches breakfast radishes, tops trimmed, halved lengthwise
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 1 teaspoon allspice
• 2 cloves
• 4 cardamom pods
• 2 fresh bay leaves
• 3 sprigs fresh thyme
• 2 1/2 cups red wine vinegar
• 2 1/2 cups verjus
• 1 1/2 cups sugar
• 2 tablespoons salt
• 3 cups water
• 3 tablespoons rendered duck fat or vegetable oil
• 4 legs duck confit

For the salad:

• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 large head frisee, washed and trimmed
• 1 bunch arugula, washed
• Few tablespoons walnut oil
• Goat's milk cheese, for garnish (recommended: Humboldt Fog cheese)

Description

Food Network Invites You To Try This Duck Confit With A Salad Of Pickled Beets, Carrots And Radishes Recipe From Emeril Lagasse.

Food Network